UBM Journal (Universitas Bunda Mulia Jakarta)
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Perancangan Manajemen Proyek Digital Sistem Rekomendasi F&B MealNow
Get PDFPenelitian ini akan merancang proyek digital terkait sistem rekomendasi makanan dan minuman (F&B) berbasis preferensi pengguna yang dirancang untuk memberikan solusi dalam kebimbangan memilih konsumsi harian. Pengembangan melibatkan tahapan proyek digital, mulai dari perencanaan, analisis kebutuhan, analisis teknis, desain proses, dan penerapan mockup antarmuka yang terintegrasi dengan aplikasi delivery pihak ketiga. Hasil sistem ini akan menjadi landasan bagi perancangan antarmuka aplikasi yang user-friendly dan sesuai dengan kebutuhan pengguna. Proyek ini akan mengembangkan aplikasi yang memanfaatkan teknologi analisis big data dan kecerdasan buatan untuk menyediakan rekomendasi personal secara real-time. Aplikasi ini bertindak sebagai add-on yang terintegrasi dengan layanan pemesanan online, mempermudah pengguna dalam memilih makanan atau minuman yang sesuai preferensi. Dengan fitur personalisasi, pengguna dapat menentukan preferensi makanan, masakan favorit, dan batasan diet. Sistem rekomendasi memanfaatkan data pengguna, aktivitas, dan filter kualitas seperti rating merchant, untuk meningkatkan relevansi hasil.Dengan merancang sistem rekomendasi makanan dan minuman (F&B) berbasis preferensi pengguna , penelitian ini bertujuan tidak hanya untuk mendukung kebutuhan konsumen, tetapi juga membantu industri F&B dalam meningkatkan jangkauan dan penjualan melalui rekomendasi berbasis data. Implementasi aplikasi ini diharapkan memberikan manfaat signifikan bagi pengguna individu, industri makanan, dan pengembangan teknologi rekomendasi di Indonesia. This research will design a digital project related to a food and beverage (F&B) recommendation system based on user preferences, designed to provide solutions for the dilemma of choosing daily consumption. The development involves digital project stages, starting from planning, needs analysis, technical analysis, process design, and the implementation of a mockup interface integrated with third-party delivery applications. The results of this system will be the foundation for designing a user-friendly application interface that meets user needs. This project will develop an application that utilizes big data analytics and artificial intelligence technology to provide real-time personalized recommendations. The application acts as an add-on integrated with online ordering services, making it easier for users to choose food or beverages that suit their preferences. With personalization features, users can specify food preferences, favorite cuisines, and dietary restrictions. The recommendation system utilizes user data, activities, and quality filters such as merchant ratings to improve the relevance of results. By designing a food and beverage (F&B) recommendation system based on user preferences, this research aims not only to support consumer needs but also to help the F&B industry in increasing reach and sales through data-driven recommendations. The implementation of this application is expected to provide significant benefits for individual users, the food industry, and the development of recommendation technology in Indonesia
Pelestarian Tradisi Ghabal sebagai Daya Tarik Wisata Warisan Gastronomi Kecamatan Jabung Provinsi Lampung
Get PDF ABSTRAK Tradisi ghabal merupakan tradisi makan yang dilakukan oleh masyarakat Lampung khususnya daerah Jabung yang dilaksanakan turun-temurun dengan tujuan menumbuhkan keakraban dan kebersamaan. Tujuan penelitian ini adalah untuk memperkenalkan tradisi ghabal melalui sistem informasi berbasis website, potensi tradisi ghabal sebagai daya tarik dengan prinsip community based tourism serta mengetahui komponen gastronomi pada tradisi ghabal. Desain penelitian yang digunakan pendekatan kualitatif deskriptif dengan metode wawancara mendalam, observasi, dan diperkuat dengan dokumentasi. Hasil penelitian ini menunjukan tradisi ghabal dapat berpotensi sebagai daya tarik wisata warisan gastronomi dengan menerapkan community based tourism. Kata kunci : Potensi Wisata, Community Based Tourism, Wisata Gastronomi, Tradisi Ghaba
Digital literacy analysis: A case study of Telkom Indonesia in exploring its work environment dynamics
Get PDFDigital literacy is increasingly recognised as a crucial skill in today's work environment, particularly in the context of rapidly advancing technology. This study aims to analyse the level of digital literacy among employees at PT Telkom Indonesia Graha Merah Putih Bandung and its impact on work productivity. Qualitative research methodology was employed with employees of the company serving as the research population. Both primary and secondary data were utilised, gathered through interviews, observation, and documentation. This study used three types of informants with each being represented by one employee. The findings reveal that digital literacy, encompassing proficiency in utilising digital communication tools and platforms, significantly influences the work productivity of PT Telkom Indonesia employees. Moreover, the development of digital literacy has identified that it is playing pivotal role. The study underscores the importance of digital transformation initiatives and enhancing employee digital literacy to drive improvements in work productivity
Management Strategies to Reduce User Switching Behavior: Analyzing Critical Factors in Augmented Reality Technology Usage in E-commerce
Get PDFThis study investigates the factors influencing the switching behavior of Augmented Reality (AR) technology users in e-commerce in Indonesia, employing the Push-Pull-Mooring (PPM) framework. Data were gathered from 178 respondents experienced in using AR applications in e-commerce between February and April 2024. Structural Equation Modeling (SEM) analysis revealed that Dissatisfaction, Poor User Experience (UX), Attractiveness of Alternatives, Innovative Features, and Social Influence positively and significantly affect Switching Behavior, whereas Switching Costs significantly inhibit it. The model accounts for 64% of the variability in user switching behavior. These findings highlight that e-commerce platforms must prioritize enhancing user experience quality, addressing dissatisfaction, and introducing innovative features to retain users. Additionally, managing switching costs is crucial to reducing barriers to user switching behavior. By focusing on these areas, e-commerce platforms can develop more effective strategies to improve user retention and satisfaction. Future research should broaden the scope by incorporating additional variables, conducting longitudinal studies, and exploring AR technology's impact across various industries. These insights provide valuable guidance for e-commerce management in optimizing their platforms to meet user needs and preferences
PEMBUATAN TRIANGLE PANCAKE BERBAHAN DASAR UBI MADU CILEMBU
Get PDF Pancakes are a popular food and are often consumed throughout the world. To increase the variety and nutritional value of pancakes, this research aims to develop a recipe using honey sweet potato as the basic ingredient. Honey sweet potatoes were chosen because of their high nutritional content and as a substitute for flour with better carbohydrate content, namely the complex carbohydrate content found in sweet potatoes, as well as their natural sweet taste. This research method includes processing the ingredients, and the recipe used, and testing the resulting pancakes. The research results show that pancakes made from honey sweet potatoes have a soft texture and an attractive aroma. The test consists of testing the taste and texture of these pancakes. These findings show the potential for using honey sweet potato as an alternative basic ingredient in making healthy and nutritious pancakes
ANALYSIS OF THE IMPACT OF WORK LIFE BALANCE ON EMPLOYEE JOB SATISFACTION AT MANHATTAN HOTEL JAKARTA
Get PDFHuman resources that have good performance and productivity are in demand in the hospitality industry. While the hospitality industry operates 24 hours a day. Working hours and holidays earned by employees vary depending on the rate of housing and the events that take place in the hotel industry. This can lead to an imbalanced situation for employees. The study aims to analyze the impact of work-life balance on employee job satisfaction in Manhattan Jakarta. The type of research used is a quantitative descriptive approach. The variables in this study are Work Life Balance and Employee Job Satisfaction, as far as the sample in this research is 100 respondents using a questionnaire. The sampling methods used in this study are non probability samplings. Data analysis methods used include descriptive statistical analysis, classical assumption tests such as normality tests and heteroskedastisity tests, simple linear regression analysis, T test hypothesis tests, determination coefficient tests. Processed using SPSS version 29. The results of this study showed that the work-life balance had a significant impact on job satisfaction of 72.1% and the remaining 27.9% were influenced by other variables not studied in this study
ANALYSIS OF THE INFLUENCE OF PRICE REASONABILITY ON INTEREST IN PURCHASING SHU SHU PRODUCTS
Get PDFRestaurant development in Indonesia is still believed to be one of the most profitable businesses in Indonesia and has very good prospects.profitable business in Indonesia and has very good prospects. Objective in This study is to determine and analyze the reasonableness of price affects on buying interest in Shu Shu products. defines price reasonableness as consumer perception of the price of a product that is considered in accordance with the benefits obtained.benefits obtained. Stating that the price match with the benefits received by consumers is an important factor in determining purchasing decisions. purchase decision. Price fairness is one of the most important considerations for consumers to make purchasing decisions. for consumers to make purchasing decisions.quantitative approach. Shu Shu is located in Aeon Mall, South Tangerang. This place is a tavern with a Japanese-style concept that serves various types of drinks. In this study, the questionnaire is a data collection method that will be given to respondents on a Likert scale. In the process of testing and analyzing research data, the authors used the help of SPSS 25 software. The results showed that Price Fairness of 0.983 was positive and the significant value on the Product Interest variable of 0.000 <0.05 was smaller than 0.05. This means that Price Fairness has a partially significant positive effect on Product Interest.Keywords: Price Fairness, Interest purchase
ANALYSIS OF THE INFLUENCE OF CULINARY TOURISM ON DESTINATION IMAGE IN THE PETAK ENAM CHANDRA GLODOK AREA
Get PDFThe purpose of this study is to determine the influence of culinary tourism on destination image. This research was conducted in the Petak Enam Chandra Glodok area, West Jakarta.This research uses a quantitative type of research using primary data in the form of a questionnaire. The respondents of this research are 100 visitors who had visited and were currently visiting the Petak Enam Chandra Glodok area. The data analysis technique for this research uses simple linear regression.The results of the research were carried out using the SPSS Version 25 Program test, showed that the independent variable produced a sig value. smaller than the alpha value. So it can be interpreted that there is a significant influence of the independent variable/culinary tourism on the dependent variable/destination image. In testing a simple linear regression test, it was stated that culinary tourism was significant and also had a positive effect on destination image. Meanwhile, in the T-test, there is a significant influence of variable (X) on variable (Y).It can be concluded that the results of the determination coefficient value of the Destination Image variable (Y) can be explained by the Culinary Tourism variable (X) of 43.4%. The researcher's suggestion is to promote and maintain the culinary heritage in the Petak Enam Chandra Glodok area so that visitors who come here can be interested in doing the existing culinary heritage activities. In addition, in the Destination Image variable, researchers suggest improving the quality of infrastructure such as roads and public transportation so that they can be easily accessed by tourists
ANALYSIS OF THE INFLUENCE OF FACILITES ON INTEREST IN RETURNING TO THE SRENGSENG CITY FOREST
Get PDFSrengseng City Forest is one of the tourist destinations in the city West Jakarta, but unfortunately there are still many people who don't know about the existence of the Srengseng City Forest which is a result of Insufficient attractiveness factors such as inadequate facilities and attractions. The theoretical studies taken on this topic contain several meanings such as: tourism is then the destination and of course the facilities are also the interest of visitors Returns will be the variables of this research. This research method uses a descriptive quantitative approach, The coefficient of determination test was carried out with the results showing that facilities have a significant influence on visitor interest return. The results of this research are expected can provide input for the management of the Srengseng City Forest to continue innovate and add facilities to increase attractiveness and Interest in returning visitors to the Srengseng City Forest
BROWBIE : DIVERSIFIKASI PRODUK UBI SEBAGAI SARANA PENINGKATAN NILAI JUAL MAKANAN TRADISIONAL
Get PDFCulinary is a form of culture that continues to develop along with the times. An increasingly popular trend is the use of local ingredients in food preparation. This article discusses innovation in making brownies with Cilembu sweet potato as the main ingredient. Cilembu sweet potato is a type of sweet potato that is popular in Indonesia because it has a sweet taste and soft texture. The use of cilembu sweet potatoes as a basic ingredient in making brownies is an innovation in the development of processed food products. The research method used was experimentation with variations in the composition of ingredients to get the best formula. In addition, the addition of Cilembu sweet potato also increases the nutritional value of brownies with high fiber content